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Pork- Clove and Pepper Cured Roast Pork Tenderloin

List of Ingredients


4 to 6 servings

1-1/2 teaspoons sugar

1 teaspoon coarse (kosher) salt

1 teaspoon coarsely ground pepper

1/2 teaspoon ground coriander

1/2 teaspoon ground cloves

2 pork tenderloins, 12 ounces each, trimmed of fat

1 teaspoon olive or vegetable oil

1 tablespoon maple syrup




Recipe

In a small bowl, combine sugar, salt, pepper, coriander and cloves. Place tenderloins in a shallow nonreactive dish and rub the spice mixture into the meat. Cover and refrigerate at least six hours or overnight.

Preheat the oven to 375 degrees. Tuck the "tail" end of each tenderloin under to form a roast of even thickness. Tie with kitchen string at two-inch intervals and place on a rack in a roasting pan.

Brush each loin with 1/2 teaspoon of the oil. Roast for 20 minutes. Brush the loins with the maple syrup. Roast for 25 to 30 minutes longer, basting twice more with the juices in the pan, until a meat thermometer inserted in the center reads 155 degrees.

Remove from the oven and let rest for 5 to 10 minutes. Brush the meat with pan juices. Slice the tenderloins across the grain into 1/4-inch-thick slices. Arrange slices in a fan on dinner plates. The tenderloins are delicious hot or cold.

SD Union Trib 3/21/01